A blisteringly hot oven works beautifully for quickly achieving crisp, bronzed skin on a spatchcocked chicken, but it also can smoke up the kitchen when drippings scorch on the hot pan. Our solution is simple — a few slices of sandwich bread moistened with water to absorb the rendered fat and juices. (You can even use the heels of the loaf, everyone’s least favorite part.) If your oven offers a convection setting, use it. The circulation of hot air not only shaves a few minutes off the roasting time, it helps the bird brown more evenly.